How to: Easily Make Your Own Sourdough Starter (with video!)

You can make your own sourdough starter at home, and we're here to help make it easy.

Click here for a printable recipe.

Here's all you need:

1 kitchen scale

1 glass jar - We use a Weck glass jar; it's the perfect size and its straight sides make it easy to access and stir your starter!

1 stir stick - A jar spatula works particularly well if you aren't going to use your finger :)

Flour stone-milled flour is best as it retains all of the good yeast and bacteria to cultivate in your starter :) This is a great cost-effective option for your starter.

How-to:

We put together this video series just for you all. Here is the 1st video:

 Our favorite starter flour is TAM 105. Find it right here.


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Great taste

Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

G
Bread Flours Bundle
Grandma Vickie
Great flour, great recipes

The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

Awesome bread !

I am making delicious bread with your flour !

Grain Tasting - Pancake Sampler

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Quanah
Yvette in California
Try Adding Quanah to your Sourdough

One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!